Is it just me or is everyone baking Chicken and Leek pie at the moment? Puff pastry is hard to come by these days!

But here is a recipe you’ll definitely want to make if you’ve managed to bag some puff or are clever enough to make your own. Makes for pretty amazing winter comfort food Chicken & Leek pie

I’ve been making my aunt’s Chicken and Leek pie since I was a teenager and whilst the splattered and crumpled photocopy of the original recipe is long gone, hopefully I’ve managed to do it justice here.


1 tablespoon olive oil
40g butter
2 carrots, thinly sliced
1 leek, thinly sliced
200 grams button mushrooms,
2 tablespoons cornflour diluted
in a little cold water
1/3 cup (80ml) double cream
1 poached or roast whole
chicken, skin removed &
2 cups (250ml) poaching liquid
or chicken stock
4 sheets ready-rolled puff pastry
1 egg, lightly beaten

Preheat oven to 200°C/180°C

Heat oil and butter in a large pan; sauté leek, carrot, and mushroom stirring until leek softens. Add shredded chicken. Gradually stir in reserved poaching liquid or stock, followed by the diluted cornflour, cook, stirring, until mixture boils and thickens. Reduce heat, stir in cream, and season to taste. Cool 10 minutes.

Line base and side of a large pie dish with pastry, trim to fit; prick well all over with a fork. Bake 10 minutes or until lightly golden. Cool 5 minutes. Spoon chicken mixture into pastry case; place puff pastry over filling, trim to fit dish. Brush pastry with egg wash and cut two small slits in the top of the pastry. Bake 25 minutes or until golden brown.

Serve Chicken and Leek pie with mushy peas and mashed potatoes or a green salad.

Tip of Chicken and Leek pie
While the original recipe called for poaching the whole bird and using the poaching liquid, leftover roast chicken and storebought chicken stock works just as well! Just halve all the other ingredients if using half a roast.

We hope to resume our monthly meetings very soon. You may be lucky enough to sample some of this pie should you come along next time.


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